1. mixing and storing the dough: Mix the yeast, salt and eggs, honey and melted butter with the water in a 5 quart bowl, or a lidded ( not airtight) food container.

2: Mix the flour without kneading, using a spon , a 14 capacity food processor ( with the dough attachment) or a heavy duty stand mixer( with the dough hook). If you're not using a machine you may need to use your wet hands to incorporate the last bit of fflour.

4: The dough can be used immidietlyafter the intial rise, though it's easier to handle when cold. Refriderate in a liddded (not airtight) container and use over next 5 days. Beyond 5 days freeze in 1 pound portions in a aritight container for up to 4 weeks. Defrost frozen dough onvernight in the fridge before using. Then allow the usual rest and rise time.

5: On baking day, butter or grease a cookie sheet oe line with partchmejnt paper ( i use a bread tin) .Dus tthe surface of the refigerated dough with flour and cutt of 1 pound piece. Dust the piece with more flour and quickly qhape it into a ball by streatching the surface of the dough around to the bottom on al four sides, rotating the ball quater turn as you go.

6: Divide the vall into thirds, using a doug scraper or knife. Roll the balls betweek your hands ( or on board), streatching to form each into a long, thin rope. If the dough resists shaping from the center and working to one end. Turn the loaf over, rotate it and braid from the center out to the remaining end. This produce a load with a more uniform thickness when braideed from end to end.

7: Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes ( or just 40 minutes if you are using fresh, unrefirgerated dough).

8: Twenty minutes before baking time, preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with seeds.

9: Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will requier adjusment in baking time.The challah is done when golden brown, and the braid near the center of loaf offer resisitance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

10: Allow to cool before slicing or eating.I did a double layer. So you will have to cut 2 potions from the dough. The dough is a bit sticky than the normal bread dough for handeling, but then jsut use a bit flour on your hand and the surface when you handle the dough.

Sending this this to event which was started by Zorra of Kochtopf which is hosted this month by Jamie of Life's a feast and she had choosed the theme, Baking bread for a birthday party. So if you want to join in her b'day bash do send in her your delicous breads.

54 comments:

WOW! No kneading for Challah. That sounds great.Bread looks yummy, nice to have a slice with some cream cheese. I am planning to buy that book too. I have a no-knead breads book. Looks like your new oven working well! :)

I baked one bread today too, will post next Wednesday. Weather turned miserable today, 30F and icy rain. I just got up, cooked and cooked! :)

Asha buy the book it is really good. I have made few from the book. I am looking forward for seeing your bread. Looks like you got your mojo back for cooking .Here S and I are still barking ( coughing) Hans left to US by 5 in the morning.

The recipe sounds good if you can find it in the book. Your recipe has no flour or yeast as ingredients. It has sugar instead of yeast. You also should run a spell check before posting (dozens of misspelled words)...